Veggie Enchilada Soup

• portions: 6 servings
• temps total: 45 minutes

Ingrédients

1 tablespoon extra-virgin olive oil

1 medium white onion, chopped (about 1¼ cups)

3 medium cloves garlic, minced (1 tablespoon)

2 pounds sweet potatoes, scrubbed and cubed (½-inch; about 6 cups)

1 large red bell pepper, chopped (about 1½ cups)

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon chipotle chile powder

5 cups lower-sodium vegetable broth

1 (15-ounce) can unsalted diced tomatoes, undrained

1 (4-ounce) can diced green chiles, undrained

3 (6-inch) yellow corn tortillas, chopped

¼ teaspoon salt

4 ounces reduced-fat cream cheese, softened

½ cup shredded Cheddar cheese

¼ cup chopped fresh cilantro

Tortilla strips, sour cream and/or jalapeño slices for serving (optional)

Instructions

Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add chopped onion; cook, stirring occasionally, until softened, about 4 minutes. Add minced garlic; cook, stirring constantly, for 1 minute.

Stir in cubed sweet potatoes and chopped bell pepper; cook, stirring often, until the vegetables begin to soften, about 5 minutes. Stir in 1 teaspoon cumin, ½ teaspoon coriander and ½ teaspoon chipotle. Cook, stirring constantly, until fragrant, about 30 seconds.

Add 5 cups broth, undrained tomatoes and green chiles, chopped tortillas and ¼ teaspoon salt. Bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and cook until the sweet potatoes are tender and cooked through, about 20 minutes.

Add softened cream cheese; stir until melted, about 3 minutes. Remove from heat and stir in ½ cup Cheddar until melted. Divide among 6 bowls and top with ¼ cup cilantro. Garnish with tortilla strips, sour cream and/or jalapeños, if desired.

Nutrition

• Calories: 321 kcal
• Lipides Totaux: 11 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 5 g
• Acides Gras Trans: 0 g
• Cholestérol: 23 mg
• Sodium: 450 mg
• Glucides Totaux: 50 g
• Fibres Diététiques: 9 g
• Sucres Totaux: 14 g
• Protéines: 9 g